Vinification, ageing and maturation: The grapes are carefully harvested in wooden crates, destemmed and left to ferment in contact with the skins in stainless steel for two or three weeks at a temperature of 20°C, with punching down twice a day. When fermentation is terminated the wine is racked into small oak casks where it remains for at least 12 months. It is then bottled and matured in the cellar for at least 12 months.